Whole Grain Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,088 cal. | (195 %) | ||
| Protein | 150 g | (153 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 665 g | (443 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 134.2 g | (447 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 49.4 mg | (412 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 6.5 mg | (650 %) | ||
| Vitamin B₂ | 3.8 mg | (345 %) | ||
| Niacin | 88.8 mg | (740 %) | ||
| Vitamin B₆ | 5.5 mg | (393 %) | ||
| Folate | 2,574 μg | (858 %) | ||
| Pantothenic acid | 18.3 mg | (305 %) | ||
| Biotin | 188.4 μg | (419 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 5,485 mg | (137 %) | ||
| Calcium | 700 mg | (70 %) | ||
| Magnesium | 1,579 mg | (526 %) | ||
| Iron | 48.8 mg | (325 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 41.9 mg | (524 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 1,286 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 1 cube fresh Yeast (42 grams) (approximately 1 1/2 ounces)
- 700 grams Whole wheat flour
- 300 grams Whole Grain Rye Flour
- 1 Tbsp salt
- 3 Tbsps sunflower oil
- 1 Tbsp sugar beet syrup
- 2 Tbsps Sunflower seed
- 2 Tbsps flaxseed
- 2 Tbsps Sesame seeds
- 2 Tbsps Oats
- Pastry flour (for dusting)
Preparation steps
Dissolve the yeast in 500 ml (approximately 2 cups) lukewarm water. Combine the flour and salt in a mixing bowl, add the dissolved yeast, oil and corn syrup and knead with the dough hook attachment until smooth, adding a little warm water or flour if necessary. Cover and let rise for about 45 minutes in a warm place.
Transfer the dough to a floured work surface and knead in 1/2 the sunflower seeds, flax seeds and sesame seeds. Shape into a log. Grease a loaf pan. Place the dough in the pan and sprinkle with the remaining seeds. Brush with lukewarm water, make a slit in the top, cover and let rise again for about 15 minutes.
Preheat the oven to 210°C (approximately 425°F).
Bake the bread for about 60 minutes, or until the bottom sounds hollow when tapped. Remove from the mold and let cool on a wire rack.
